Brie Dip With Artichokes And Crab |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Wonderful dip. Assemble the dip,sprinkle with crumbs and chill for up to a day before baking if desired. Ingredients:
1/2c diced onion |
5tsp.olive oil,divided |
1/4c dry white wine |
3/4c canned artichoke hearts,chopped |
1/2c heavy cream |
1 wheel brie cheese,rind removed,cubed(13.2oz) |
1tsp dijon mustard |
1tsp lemon juice |
minced zest of 1/2 lemon |
1/2tsp worcestershire sauce |
cayenne to taste |
2tbs miced fresh parsley |
2tsp miced fresh tarragon or 1tsp. dried tarragon |
1 can lump creabmeat,drained(6.5oz) |
1/2c panko crumbs |
tin sliced toasted baguettes or crackers |
Directions:
1. Preheat oven to 400;coat a 1qt. baking dish with nonstick spray.
2. Saute onion in 3tsp. oil in nonstick skillet over med-high heat till soft,about 5 mins
3. Deglaze with wine,simmer untilnearly evaporated then stir in artichokes and cream.. Simmer 1 min.,reduce heat to med-low then add brie in batches,stirring till melted and smooth. Off heat,add dijon,lemon juice and zest.,worcestershire,cayenne,parsley and tarragon.
4. Spread crabmeat in the prepared baking dish,then top with brie mixture. Toss panko and remaining 2rsp.oil together in bowl,sprinkle over cheese.
5. Bake till dip is bubbly and topping is golden,about 15 mins. Serve with toasted baguettes or crackers.
|
|